Chicken Puttanesca

• 1 1/4 lb. boneless, skinless chicken breasts
• 1 Tbsp. olive oil
• 2 oz. anchovies
• 2 cloves chopped garlic
• 1 (28 oz.) can whole tomatoes
• 1 (2 1/4 oz.) can sliced black olives
• 16 pimento-stuffed green olives, cut in half
• 2 tsp. capers
• dash of crushed red pepper
• 6 large fresh basil leaves, chopped

1. Broil chicken breasts 6 to 7 minutes on each side until done. Heat oil in skillet, adding anchovies and cook over medium heat, mixing with wooden spoon to make a paste.
2. Add garlic and cook until brown (2 minutes).
3. Chop tomatoes coarsely and add them with liquid to skillet.
4. Bring to a boil.
5. Reduce heat to low and cook about 5 minutes.
6. Add olives, capers and red pepper (to taste) and simmer about 10 minutes adding basil last 2 minutes of cooking. Cut broiled chicken into chunks and serve topped with sauce.
7. Can also be served over pasta or rice.

chicken breasts, olive oil, anchovies, garlic, tomatoes, black olives, green olives, capers, red pepper, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251941 (may not work)